Three Cheese Macaroni and Cheese

Submitted by internetnut

"Mustard and cayenne add zing, while low-fat milk and cheese keep it trim. My future hubby and I really enjoyed this macaroni and cheese. When I made this macaroni and cheese I doubled the recipe without a problem. When I made this I used Recipe #203857 for the bread crumbs. I found this recipe in Family Circle magazine."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 6

ingredients

• 12 ounces uncooked elbow macaroni
• 2 cups lowfat 1% low-fat milk
• 2 tablespoons all-purpose flour
• 1 1⁄2 cups shredded 2% cheddar cheese (6oz)
• 1⁄2 cup lowfat 1% cottage cheese
• 1 teaspoon mustard powder
• 1⁄8 teaspoon ground cayenne pepper
• 3⁄4 teaspoon salt
• 6 ounces fresh Baby Spinach
• 2 tablespoons plain breadcrumbs
• 2 tablespoons grated parmesan cheese

directions

1. Heat oven to 350. Coat a 2 1/2 or 3 quart baking dish or six 10oz-12oz ramekins with nonstick cooking spray.
2. Cook pasta following package directions. Drain and return to the pot.
3. While the pasta cooks, combine milk and flour in a medium-size saucepan and whisk until smooth. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens slightly. Remove from heat and add cheddar cheese, whisking until smooth. Whisk in cottage cheese, dry mustard, cayenne and salt.
4. Stir cheese sauce into pasta. Gently fold in spinach in two additions.
5. Spoon mixture into the prepared baking dish. Stir together breadcrumbs and parmesan cheese. Sprinkle on top.
6. Bake at 350 for 25-30 minutes for large dish, 20 minutes for ramekins or until heated through. Remove from oven; let stand for 10 minutes before serving.